논문 상세보기

Effect of microbial fermentation on the antioxidant activity of Schizophyllum commune and Irpex lacteus

Ji Yeong Park, Min kyeong Kim, Bo Hyeon Park, Joo Young Yang, Min Kyeong Kim, Won-Jae Chi, Sang-Jae Lee
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/428791
모든 회원에게 무료로 제공됩니다.
학술대회 및 심포지엄
2023년 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2023.11)
p.186
한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Ji Yeong Park(Department of Food Biotechnology, Research Center for Extremophiles & Marine Microbiology, Silla University, Korea)
  • Min kyeong Kim(Department of Food Biotechnology, Research Center for Extremophiles & Marine Microbiology, Silla University, Korea)
  • Bo Hyeon Park(Department of Food Biotechnology, Research Center for Extremophiles & Marine Microbiology, Silla University, Korea)
  • Joo Young Yang(Department of Food Biotechnology, Research Center for Extremophiles & Marine Microbiology, Silla University, Korea)
  • Min Kyeong Kim(Species Diversity Research Division, National Institute of Biological Resources, Korea)
  • Won-Jae Chi(Species Diversity Research Division, National Institute of Biological Resources, Korea)
  • Sang-Jae Lee(Department of Food Biotechnology, Research Center for Extremophiles & Marine Microbiology, Silla University, Korea)
인용하기
양식 선택

Ji Yeong Park, Min kyeong Kim, Bo Hyeon Park, Joo Young Yang, Min Kyeong Kim, Won-Jae Chi, Sang-Jae Lee. (2023). Effect of microbial fermentation on the antioxidant activity of Schizophyllum commune and Irpex lacteus. 2023년 (사)한국산업식품공학회 추계 정기총회 및 학술대회, 186-186.

언어 선택
로그인